Atayef ( قطايف )


Qatayef (قطايف) is an Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cheese or nuts.


Atayef is the general name of the dessert as a whole, but more specifically, the batter. The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted cheese or a mixture of any of hazelnuts, walnuts, almonds, pistachios, dates or coconuts . It is then fried or, less commonly, baked and served with a hot syrup .

For Atayef Batter
You Need

  • 2 1/2 cup all purpose flour
  • 1/2 cup  Samolina
  • 3 cup warm water
  • 1 tsp baking powder
  • 1 tbs corn starch
  • 1 tsp instant dry yeast
  • 3 tbs sugar


  1. Place all ingredients in blender and blend till incorporated. Pour batter in a big bowl. Cover and let rest for 30 minutes .
  2. After resting pour onto heated nonstick pan or iron flat sheet. Pour in the desired size of circles, about 2 tbsp. Cook the batter on one side only till the bottom golden brown and the bubbles on the top appear to have dried out.
  3. Cool on a clean kitchen cloth or on a wire racks bottom side down
  4. Remove the finished cakes from the skillet and repeat till all quantity is finished. Allow to cool completely before filling.

To make Cheese filling, you need :

  • 1 disk of Queso Fresco white cheese or any white cheese crumbled and soaked in cold water for couple of hours to get rid of salt – change water few times during soaking.
  • 2 tsp nigella seeds (habet il barakeh) optional.
  • Finely ground Mistka (optional )

Mix filling ingredients and set aside.

For walnuts Filling, you need :

  • 2 cups roughly chopped walnuts
  • 4 tbsp sugar
  • 1/8 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/8 tsp ground Cloves

Place all ingredients in a bowl, and mix to incorporate.

How to fill Atayef :

  • Place 1 tsp crumbled cheese, or walnuts filling in the center of each Atayef circle.
  • Fold the sides over to touch at the centre. Squeeze firmly with your fingers to seal and continue until you have sealed all sides in the shape of a half moon. Repeat till all desired quantity is filled. If you have extra cheese filling, or walnuts filling, place in a tightly sealed glass container in the fridge for up to 5 days for cheese and a month or more for walnuts. Or in the freezer.

How to cook Atayef :

  • Simply brush both sides of atayef with vegetable oil, place in a baking dish and bake till crisp, turning once throughout. Or place them on a nonstick pan and fry them on the top of the stove until golden brown. Dip them in sugar syrup and serve. ( I prefer to eat them hot, especially the cheese once )
  • Cooked atayef can be refrigerated for up to 4 days. Uncooked, filled atayef can be frozen till ready to use for up to 1 month. Just thaw before frying or baking.



2 thoughts on “Atayef ( قطايف )

  1. Raquel Benzaquen

    In the ingredients after 1tbsp of instant yeast it’s written 3 tbsp of.? The yeast is calumet? Or bread yeast instant rise?

    Enviado desde mi iPad

    > El Jul 4, 2014, a las 11:52 AM, Nivin’s Kitchen escribió: > > >

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s